It's getting a little late in the season down here for fresh sweet corn but, I just thought that I would post what I have been experimenting with for a year or so. That is injecting the corn with butter, salt and other seasonings.

I just melt butter, add a little salt, and mix well. Sometimes, I add a little garlic powder, and onion powder to the mix. I use a meat injector to place the seasoning between the husk and the kernels. I use about 20 ml's per ear, and inject about 15 at the thick end and the rest at the top of the ear.

I have used this method on my grill, in my WFO, a conventional oven, and even in the microwave. It always turns out great.

One extra tip: When the corn is done, cut it at the bottom. Make sure that you have cut it high enough to cut through all husks.

Use an insulated glove or wrap a paper towel around the top of the ear. Now squeeze, and the meat of the ear will pop out like a new born calf.

Most of the time, all the silk will be still in the husk, and only a clean (already seasoned) ear of corn will be left in the plate. That little trick will impress the heck out of your guests. Just show them how, and they will get a kick out of doing it for themselves .

From what I have found, less seems to turn out better. I have tried creole seasonings with mixed results. Black pepper (even fine ground) seems to always stop up the needle. Just butter and a little salt always turns out great. Maybe, you can find the perfect seasoning for this method. If you do, please let me know first.

The sqeeze trick is not mine, I stumbled across it on the internet. But, so far, I haven't found the injected corn on there. I thought of that on my own. If no one else claims the title, I would like it to be called "possum korn".

G'day
We done..... I could even say I could find that addictive pun intended.
Seriously I've try pealing the husk back to get some butter in there, but usually just results in more grease stains on the hearth bricks.
Regards dave

Posum corn looks like something i'm gonna have to try. If most of the silk stays put, Im excited. Its the one thing I hate about peeling corn, the dam silk.

"Possum Korn" Injecting the corn with butter and seasoning is something that I have been experimenting with for a couple of years.

The squeeze works great for microwaved corn, even without injecting. That trick has been around for some time now. I think, well before I started playing with injecting. I stumbled on it last year while googling "corn on the cob in the husk". I'm not sure if it will work on oven roasted corn without the butter, though.

"Possum Korn" Injecting the corn with butter and seasoning is something that I have been experimenting with for a couple of years.

The squeeze works great for microwaved corn, even without injecting. That trick has been around for some time now. I think, well before I started playing with injecting. I stumbled on it last year while googling "corn on the cob in the husk". I'm not sure if it will work on oven roasted corn without the butter, though.

This sounds lovely and I've never heard of the pop out method bit of drama at the table ! For other flavours you could heat them together slowly with the butter in a pan then pour through a fine sieve before putting in your meat injector my fav is chilli butter and garlic half of each slowly heated in the butter also clarifies the butter for you!

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